If there was a way to get the taste of summer in one bite - this dessert has it...each spoonful is filled with summer - apricot, plum and nectarine swim in caramelized brown sugar and crispy oats...this one is not to be missed, kids, I double-dog-swear! And...it's easy!
The DIL came over to watch a chick-flick with me so we had dinner in front of the TV and when I told her to pause the show so we could get dessert, she didn't hesitate - just one of the things I love about her, she loves dessert! But when she saw what I had made she asked what was in it, then told me she was not a fan of plums. I told her to try it, and she could pick out the plums if she wanted...it wasn't until she had finished her second helping that I noticed she had eaten the plums along with everything else!
You can use whatever stone fruit you like...just use 3 different kinds and 3 of each kind...peaches, plums, apricots, nectarines, even mango work great and any combination of fruits work, too...and you could even throw in some berries if you have them on hand!
Each time I've made this we have devoured it in one sitting! And the mister, who once turned his nose up to some grilled peaches I had made for dessert, proclaiming, "Warm fruit is for babies!" ate half pan the first time I made it...once again proving my point, he is a baby.
3-Stone Crisp - Adapted from Joy of Cooking, Irma S. Rombauer
While I like Cobblers, Crumbles, Slumps and Grunts, I really love a good Crisp. I like the crunchy topping with the soft fruit. I used the Cranberry Crunch topping recipe from Joy of Cooking for the topping on this Crisp - it's perfect with the stone fruits.
3 apricots, washed, pitted and thinly sliced (you can leave the skin on all of the fruit)
3 plums, washed, pitted and thinly sliced
3 nectarines, washed, pitted and thinly sliced
Topping:
1 cup old-fashioned rolled oats
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1 stick cold butter, cut into small pieces, plus more for buttering baking dish
*additional 1 tablespoon of white sugar, optional
Whipped cream or vanilla ice cream for serving, optional...not really...you'll want it!
Prepare all fruit and set aside. Preheat oven to 350 degrees.
Make topping: Using a pastry blender or 2 knives, cut the butter into the dry ingredients (all except the 1 tablespoon of white sugar) until the mixture is crumbly but holds together when pressed. (Do not use a food processor or the oats will disappear!) Spread half of the mixture over the bottom of a buttered 8x8 or 9x9-inch baking dish (or something roughly that size, a 9-inch deep dish pie pan works great) and press down gently with your hand, packing the mixture slightly. Cover with the prepared fruit. *Sprinkle fruit with 1 tablespoon of sugar. (This extra sugar is only needed if your fruit is not fully ripe or very sweet. Some of the plums we've had lately are not all that sweet so the extra sugar was needed.) Top evenly with the remaining crumb mixture. Bake until the fruit is tender and the topping is firm and browned, 50 to 60 minutes. Let cool for 20 to 30 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream. Serves 6. (We like equal parts whipped cream and Crisp...is that wrong?)
